Ask The Brewmasters

Hey follow memers,

We are planning to can water for people affected by the recent hurricane. Since we lack pasteurization capabilities, I've been unable to find reliable information on ensuring product stability. My primary concern is package stability regarding pathogens and contaminants.

Are there any best practices for canning water without pasteurization, perhaps using chemical inhibitors like citric or ascorbic acid? I understand this water will be consumed within a few weeks, but I want to avoid further endangering anyone by providing contaminated water.

I appreciate any feedback. 

Cheers,

------------------------------
Troy Rassmussen
Brewer
Gaston Brewing Company
Faytteville NC
(910) 920-4071
------------------------------

This is a kind, well-intended gesture and very much appreciated.

That said, it is not advisable. Packing water is not trivial and falls under a different set of laws than does brewing.  There is serious risk to human health without adherence to a robust HACCP plan and tunnel pasteurization.  Consult a process authority before you consider proceeding.
Food Processing Authority Directory Results – Association of Food and Drug Officials (afdo.org)

I can't say what the best way to help is, but I know first-hand that there are supply chains for getting water in and out of Asheville.

Hey follow memers,

We are planning to can water for people affected by the recent hurricane. Since we lack pasteurization capabilities, I've been unable to find reliable information on ensuring product stability. My primary concern is package stability regarding pathogens and contaminants.

Are there any best practices for canning water without pasteurization, perhaps using chemical inhibitors like citric or ascorbic acid? I understand this water will be consumed within a few weeks, but I want to avoid further endangering anyone by providing contaminated water.

I appreciate any feedback. 

Cheers,

------------------------------
Troy Rassmussen
Brewer
Gaston Brewing Company
Faytteville NC
(910) 920-4071
------------------------------

Hey follow memers,

We are planning to can water for people affected by the recent hurricane. Since we lack pasteurization capabilities, I've been unable to find reliable information on ensuring product stability. My primary concern is package stability regarding pathogens and contaminants.

Are there any best practices for canning water without pasteurization, perhaps using chemical inhibitors like citric or ascorbic acid? I understand this water will be consumed within a few weeks, but I want to avoid further endangering anyone by providing contaminated water.

I appreciate any feedback. 

Cheers,

------------------------------
Troy Rassmussen
Brewer
Gaston Brewing Company
Faytteville NC
(910) 920-4071
------------------------------

For canning emergency water:

From perspective of a retired AB employee in Cartersville GA. We started doing emergency water in about 1993. Our first method included adding Cl at a rate specified by US regs for potable water. About 15 yrs ago we switched our method to ozonation and continue today doing that method. 

We do about 5000-7500 bbls per run. The number of runs we do depends on the number of emergency needs. When doing the water run, every FB tank, supply header, Release header, can filler must be absolutely clean with no beer residue to be detected by SCABA or Anton Paar.  There is no counter pressure at the FB tank or at the filler since no CO2 can be present.  The can liners may not be the same as for beer. Your can, label, etc must be approved ahead of time.

There is a lot to do for our Emergency Water runs.

Scott

Hey follow memers,

We are planning to can water for people affected by the recent hurricane. Since we lack pasteurization capabilities, I've been unable to find reliable information on ensuring product stability. My primary concern is package stability regarding pathogens and contaminants.

Are there any best practices for canning water without pasteurization, perhaps using chemical inhibitors like citric or ascorbic acid? I understand this water will be consumed within a few weeks, but I want to avoid further endangering anyone by providing contaminated water.

I appreciate any feedback. 

Cheers,

------------------------------
Troy Rassmussen
Brewer
Gaston Brewing Company
Faytteville NC
(910) 920-4071
------------------------------

For canning emergency water:

From perspective of a retired AB employee in Cartersville GA. We started doing emergency water in about 1993. Our first method included adding Cl at a rate specified by US regs for potable water. About 15 yrs ago we switched our method to ozonation and continue today doing that method. 

We do about 5000-7500 bbls per run. The number of runs we do depends on the number of emergency needs. When doing the water run, every FB tank, supply header, Release header, can filler must be absolutely clean with no beer residue to be detected by SCABA or Anton Paar.  There is no counter pressure at the FB tank or at the filler since no CO2 can be present.  The can liners may not be the same as for beer. Your can, label, etc must be approved ahead of time.

There is a lot to do for our Emergency Water runs.

Scott

Hey follow memers,

We are planning to can water for people affected by the recent hurricane. Since we lack pasteurization capabilities, I've been unable to find reliable information on ensuring product stability. My primary concern is package stability regarding pathogens and contaminants.

Are there any best practices for canning water without pasteurization, perhaps using chemical inhibitors like citric or ascorbic acid? I understand this water will be consumed within a few weeks, but I want to avoid further endangering anyone by providing contaminated water.

I appreciate any feedback. 

Cheers,

------------------------------
Troy Rassmussen
Brewer
Gaston Brewing Company
Faytteville NC
(910) 920-4071
------------------------------